My mother was a clever cook. Nothing ever went to waste and she knew how to feed a family of six with something as simple as a pot of nourishing cauliflower soup and a loaf of 'continental' bread.

The laundry in the house that I grew up in faced south and had a cement floor which was covered by (stylish) black and white linoleum tiles. There was a large, double laundry tub, also made from cement. My father cut out a sheet of thick fibro to fit over the top of one side of the tub, allowing for extra storage space.

The laundry was one of the coldest rooms in the house. And it was there on that bench over the tubs that my mother kept her cauliflowers. Always. Pure white, they were, and huge too. Mum made sure of that. 'Tsk, tsk,' she would mutter, shaking her head in disapproval if my father ever came home from the store with anything less than a perfectly white, enormous specimen.

That (slightly pedantic) penchant was passed on to my mother's youngest. For I, too, always seek out brilliant white caulis of a decent weight and size. Oh, and the florets must be tightly packed!

I do love cauliflower and more often than not, you will find one in my refrigerator, sometimes there are two. I enjoy eating them plain, just lightly steamed; or topped with a low fat cheese sauce and served as cauliflower cheese; or cooked with spiced sweet potatoes and pumpkin. From time to time I make my mother's soup with sour cream. And Peter loves my cauliflower bhajis, and cauliflower soufflé [recipes soon, soon].

One of my most favourite ways of preparing cauliflower is to make a simple mash. It makes a very good accompaniment to white fish as well as meat, and is a cracker of a topping for any sort of pie. It really is quick, simple and completely delicious!

CREAMY CAULIFLOWER MASH
You don't need fancy equipment to make this dish, but if you happen to have a food processor, stick blender, potato masher, or indeed, a Tefal Cuisine Companion, it helps!

Method for the Tefal Cuisine Companion (#CC):Cut the cauliflower into florets and place the florets into the Cuisine Companion steamer basket. Pour water to the 0.7L mark in the bowl. Pop the steamer basket over the #CC bowl, seal the lid. Steam at P100 for 15 minutes, until the cauliflower is tender, but not overcooked. Remove the basket from the #CC bowl, pour out the water from the bowl and pop the bowl back onto the base. Fit the Ultrablade to the #CC. Place the cooked cauliflower florets into the bowl. Process on speed 12 for 30 seconds. Add the cream cheese, salt and pepper. Process in bursts of 30-40 seconds on speed 12 until the cauliflower mash is well blended and smooth. Serves 4.

Method for food processor/microwave/hand mashing:
Cut the cauliflower into florets, place them into a steamer basket over a pot of simmering water and cook until tender. Or place into a dish with a little water, cover with cling film and cook on high for 7 minutes in a microwave until tender. Place the cooked florets into a food processor with the cream cheese, salt and pepper, and blitz until smooth. Or place the florets into a Pyrex bowl with the cream cheese, salt and pepper, and mash by hand or with a stick blender.

Notes: leftovers can be refrigerated and reheated the following day. If serving as a topping for pie, sprinkle with some shredded cheese, then pop under the grill briefly, or use a blow torch to melt the cheese.

Tell me dear readers and fellow cooks, do you enjoy cooking with cauliflower? Are you a frugal cook?

Another ardent cauliflower lover here with lots of recipes in hand but admitting to loving it best plainly steamed also! Have not used Philly or similar and really must try soonest . . . don't know that I have picked any out for 'physical beauty' but most seem such anyways :) !

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Lizzy

10/6/2015 10:39:38 pm

Hi Eha... I've seen some bad looking caulis in my time (as manager of the market and also in some supermarkets). Love, love, love this one. x

Lovely story of your mother and her cauliflowers. And the one you have photographed is perfect. I love cauliflower and have been enjoying them this season roasted or in a soup but have never mashed them. That's now next on my list! xx

Your memories of your mother always put a smile on my face. You two were so incredibly lucky to share such wonderful food and love. There is nothing a parent can do that's more important than make their child feel loved and important.

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Lizzy

12/6/2015 02:38:52 pm

Oh Maureen, darling, that is so very true! Thank you for your kind words xx

We, too, are huge fans of cauliflower. Sometimes, when it is in season, I can't get enough of it! It is one of the few veggies I also buy OUT of season! But they must be spotless! Your mash sounds perfect - and the cream cheese (glad you can get Philly cream cheese!) is something that never occurred to me. Love that. Thanks!

Cauliflower and cream cheese? wow! Perfect and so easy to make. Thanks for sharing this, I'm going to make it this evening :)

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​Cooking and writing have been a lifelong passion.​Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writersand chefs; and news on food, cookbooks ​and cooking.​- Liz Posmyk